Vegan Chick'n Veggie Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 garden veggie bouillon cube1 1/4 C water1/2 C brown rice12 oz (1 bag) Quorn Chik'n Tenders12 oz Almond Milk2 T whole wheat flour2T Earth Balance spread2T Toffuti Better Than Cream Cheese1/3 C Vegan Gourmet Monterrey Jack cheeze (grated)1T Nutritional Yeast (or more to taste)1 C sliced mushrooms1/2 onion3 cloves garlic2 baby zucchini1 bunch broccoli1 red bell pepper1 t each: basil, oregano, parsley, pepperpaprika
Preheat oven to 350*.
Cook rice in water with veggie bouillon cube according to rice directions.
While rice is cooking, chop and saute veggies with just a scant spray of cooking spray. Chop and add broccoli last and cook it till just tender.
Melt Earth Balance, then add flour and stir continuously until lightly browned. Slowly whisk in almond milk. Whisk often to avoid burning. Bring to a slow boil, stir in grated vegan cheese, tofutti cream cheese, and nutritional yeast, and turn down heat to a simmer. Watch closely to avoid burning, and whisk almost continuously. Add seasonings (spice it up or change them as you like.) Cook until the sauce is as thick as you'd like.
Combine rice and veggies, and then mix in sauce. Stir till covered. Pour casserole into a lightly sprayed pan and top with paprika. Bake uncovered at 350* for 10 to 15 minutes.
You may top this with bread crumbs - but nutritional information does NOT included this.
Number of Servings: 5
Recipe submitted by SparkPeople user OURHOMELEARNING.
Cook rice in water with veggie bouillon cube according to rice directions.
While rice is cooking, chop and saute veggies with just a scant spray of cooking spray. Chop and add broccoli last and cook it till just tender.
Melt Earth Balance, then add flour and stir continuously until lightly browned. Slowly whisk in almond milk. Whisk often to avoid burning. Bring to a slow boil, stir in grated vegan cheese, tofutti cream cheese, and nutritional yeast, and turn down heat to a simmer. Watch closely to avoid burning, and whisk almost continuously. Add seasonings (spice it up or change them as you like.) Cook until the sauce is as thick as you'd like.
Combine rice and veggies, and then mix in sauce. Stir till covered. Pour casserole into a lightly sprayed pan and top with paprika. Bake uncovered at 350* for 10 to 15 minutes.
You may top this with bread crumbs - but nutritional information does NOT included this.
Number of Servings: 5
Recipe submitted by SparkPeople user OURHOMELEARNING.
Nutritional Info Amount Per Serving
- Calories: 280.2
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 933.6 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 11.2 g
- Protein: 16.3 g
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